Classic Corned Beef Hash

Corned Beef Hash is a comforting dish that brings together tender diced potatoes and savory pan-fried corned beef that works perfectly for breakfast or dinner. It’s a wonderful way to use up leftover corned beef or canned beef and transforms simple ingredients into a hearty classic that feels like a warm hug on a plate.

I first made this on a chilly weekend and it quickly became a regular request. The crispy golden crust combined with the juicy beef and soft potatoes is simply irresistible.

Ingredients

• Russet potatoes: Hold their shape well and crisp up beautifully. Yukon golds are a fine substitute if you prefer a creamier texture
• Chopped cooked corned beef: The star ingredient. Canned corned beef works in a pinch but freshly cooked or leftover brisket adds the best flavor
• Unsalted butter: Controls the salt level since corned beef is already salty and adds richness without overpowering
• Sweet onion: Offers a mild sweetness that complements the saltiness of the beef
• Garlic powder and onion powder: Keep the seasoning straightforward to let the corned beef shine but feel free to add Cajun or creole seasoning for a twist
• Kosher salt and black pepper: Essential for balancing flavors and seasoning to taste

Instructions

Sauté the Potatoes and Onions:

Dice peeled russet potatoes until you have about four cups. Boil them until just fork tender around five to ten minutes then drain thoroughly. In a large skillet over medium heat melt four tablespoons of butter. Add the potatoes diced sweet onion salt and pepper. Cook stirring occasionally for eight to ten minutes until the onions soften and the potatoes develop a golden brown color.

Add the Corned Beef and Seasonings:

Stir in the chopped corned beef along with garlic powder and onion powder. Mix everything well so the flavors combine evenly throughout the pan.

Form the Hash and Build a Crust:

Press the mixture down firmly using the back of a spatula to create an even layer in the skillet. Let it cook undisturbed for three to five minutes until a golden crust forms on the bottom. This crispy crust is what makes it a classic hash.

Flip and Add Butter:

Carefully scrape under the crust to loosen it then flip the hash so the browned side is on top. Add the remaining butter now and stir it into the mix. This step keeps the hash moist and helps with further browning.

Repeat Browning for Desired Crispness:

Press the hash down again to form an even layer. Cook another three to five minutes until golden and repeat this flipping and pressing process two to three times until the hash is browned to your liking. Garnish with fresh parsley if desired then serve.

I love how the russet potatoes soak up the buttery flavors while still holding a slight crisp. This was a staple during family holidays when leftovers abounded. It’s one of those dishes where everyone’s plate gets cleaned before the coffee or dinner rolls out.

Storage Tips

Store leftover hash in an airtight container and keep it in the refrigerator for up to three days. Reheat on a stove skillet to bring back the crispiness or in the microwave for quick warming. You can also freeze in portions for up to three months. Just thaw overnight in the fridge before reheating.

Ingredient Substitutions

If corned beef is not available try using leftover roast beef or even cooked ground beef for a similar texture and flavor. Sweet potatoes can replace russet potatoes for a seasonal twist with added sweetness. Butter can be swapped for olive oil but the flavor profile will be less rich.

Serving Suggestions

Serve topped with a fried or poached egg for a classic breakfast or alongside sautéed greens or salad if you want it for dinner. A side of spicy ketchup or hot sauce is a favorite condiment to add a little kick.

Give this corned beef hash a try for a quick comforting meal. It is easy to adapt and freezes well for future meals.

Common Recipe Questions

→ What is corned beef?

Corned beef is beef brisket brined in a salt solution, which gives it a unique flavor and distinctive color.

→ Can canned corned beef be used?

Yes, canned corned beef works well. Use about two cans and omit extra salt, as canned versions are already seasoned.

→ Why is butter added in stages?

Adding butter in portions helps maintain moisture and ensures even browning without drying out the pan.

→ What additions can enhance this dish?

Adding bell peppers and onions increases flavor and texture, while spices like cayenne or red pepper flakes add heat.

→ Can other beef cuts replace corned beef?

Yes, any cooked beef such as leftovers or ground beef can substitute, offering versatility in preparation.

→ How should leftovers be stored?

Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently in a skillet or microwave.